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Pepperoncini Pot Roast! MUST TRY! (Keto Friendly and Easy Instant Pot Recipe)


  • 3 to 4 lbs. of boneless beef roast

  • ½ cup butter

  • 1 pack Dry Ranch Dressing

  • 1 1/2 cups of Pepperoncini Peppers or desired amount. I love a lot!

  • 1 1/2-2 Cups of beef broth

  • 1 small sliced onion.

  • 2 garlic cloves minced

  • 1 tablespoon of avocado oil

  • Himalayan Salt and Pepper for taste

  • 1-2 tsps. of Xanthan Gum


  • Press the Saute button on your Instant Pot.

  • Add avocado oil, then sear pot roast on all sides.

  • Remove roast from Instant Pot and set aside.

  • Pour in your broth and use the beef broth to deglaze the pan by stirring with a wooden spoon.

  • Transfer beef roast back into your Instant Pot.

  • Add all your other ingredients except for the Xanthan Gum.

  • Turn Instant Pot off saute mode then secure the lid.

  • Press manual high pressure and set timer for 90 minutes then do natural release for for about 15 minutes.

  • Once the pin has dropped then you can remove the lid and use a fork to shred your meat.

  • Turn Instant Pot to warm mode then add your Xanthan Gum to thicken the gravy and stir so it can be thoroughly mixed together.

  • Allow the roast to sit for approx. 10-15 minutes until the sauce has thickened before serving.

  • ENJOY this tasty recipe!!!!

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